FUNCTIONAL PROPERTIES OF PROBIOTIC BACTERIA ON GOAT CHEESE PETIT-SUISSE

vol. 4, 2019 - 116911
Pôster
Download
Favorite this paper
How to cite this paper?
Abstract

Cheeses are considered good vehicles for the survival of probiotic
bacteria due to the high buffering capacity and lipid content that protects strains
during the gastrointestinal passage, enabling host health benefits. This study
aimed to assess the survival of the probiotics Lactobacillus acidophilus (LA-5),
L. casei subsp. paracasei (L. casei 01) and Bifidobacterium animalis subsp.
lactis (BB12) incorporated in a goat cheese petit-suisse (GCP-S) when exposed
to simulated conditions of digestion. The inhibitory effect of these probiotic
bacteria against Listeria monocytogenes and Staphylococcus aureus on cheesewas also evaluated. Each GCP-S containing one probiotic strain (8-10 log
CFU/g) was exposed to gastrointestinal digestion after 7 days of refrigerated
storage. Probiotics inoculated in de Man, Rogosa and Sharpe broth were used
as control. The inhibition rate of pathogens was evaluated in 1, 7, 14 e 21st
days of refrigerated storage. There was a significant difference (p <0.05) in the
counts of strain tested on cheese and control when exposed to digestion. GCPS acted as a protector of probiotics in the critical conditions encountered during
gastrointestinal passage, evidenced by the maintenance or increase of viable
cell count (6-7 log CFU/g) of most strains studied. The GCP-S with probiotic
microorganisms showed inhibitory effect against L. monocytogenes on all
storage days, inhibiting until 21.09% of the initial population of the pathogen by
B. animalis subsp. lactis (BB12). Positive inhibition rates of S. aureus by L.
acidophillus (LA-5) were found on the 7th and 14th day of storage (1.42% and
1.36%, respectively), L. casei subsp. paracasei inhibited the growth of this
pathogen on day 14 of storage (3.37%) and B. lactis only on day 1 of storage
(5.06%). In conclusion, the results indicate that goat cheese petit-suisse can be
considered good probiotic carriers, contributing to new product development
that combines nutritional and functional characteristics.

Programme
17:30 to 18:30 on 11/10/2019
Expo D. Pedro
Institutions
  • 1 Universidade Federal da Paraíba
  • 2 Department of Nutrition, Santa Maria College
  • 3 Department of Nutrition, Federal University of Pernambuco
  • 4 Departamento de Nutrição / Centro de Ciências da Saúde / Universidade Federal da Paraíba
Track
  • 4. Food and Health (AS)
Keywords
goat milk
Functional Foods
PROBIOTIC